啤酒中多酚物质具有氧化聚合、酸催化聚合、多酚与蛋白质络合、多酚溶出与二聚体裂解等性质。
Polyphenol substances in beer had the properties of oxidative polymerization, acid catalysis polymerization, complexing of polyphenol and proteins, polyphenol dissolving and dimer crack etc.
选择甲醛含量和多酚聚合指数较低的麦芽、辅料及酶制剂，糖化控制合理的煮沸强度，可以减少麦汁中的甲醛含量。
The formaldehyde content of wort can be decreased if the malt, adjunct and enzyme was selected with low formaldehyde content and low polyphenol index, and the boiling degree was controled reasonably.
总体看来，混浊苹果中可溶性果胶的含量，多酚-蛋白质复合物的形成、酚类的氧化聚合和原花青素的聚合都对悬浮颗粒的尺寸有影响。
Soluble pectin, polyphenol-protein complex, oxidation polymerimation of phenolics and polymerimation of tannin are responsible for the growing of particles in cloudy apple juice.
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